Epic Nut Roast
Vegans Have Superpowers
Vegans Have Superpowers
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Ingredients

  • 100 g quinoa
  • 150 g onion squash
  • 1 onion
  • 2 cloves of garlic
  • 2 sticks of celery
  • olive oil
  • 200 g tinned or vac-packed chestnuts (can be substituted with hazelnuts or pecans)
  • 2 sprigs of fresh rosemary
  • ½ teaspoon cayenne pepper
  • 1 pinch of sweet smoked paprika
  • 1 teaspoon dried oregano
  • sea salt
  • freshly ground black pepper
  • 2 large field mushrooms
  • 40 g vegan butter, plus extra for greasing
  • 1 lemon
  • 60 g fresh GF breadcrumbs
  • 80 g dried cranberries
  • 100 g dried apricots
  • 100 g mixed nuts, such as walnuts, cashews, hazelnuts and brazil nuts
  • 4 x vegan egg replacer
  •  
  • For the salsa rossa picante
  • 2 fresh red chillies
  • 1 stick cinnamon
  • 2 cloves of garlic
  • 1 small onion
  • ½ bunch of fresh thyme
  • 2 x 400 g tins of plum tomatoes
  • 1 tablespoon balsamic vinegar
  • 40 g vegan Cheddar cheese
  • Place the cinnamon stick, chilli and reserved thyme sprigs on top, then return it to the oven for 10 to 15 minutes, or until bubbling and golden.
  • Serve with mashed potato and seasonal greens.

Instructions

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